Articles from December 2002:
Turkey Remainder Soup ››:
My favorite serving of the Thanksgiving turkey is not the meat at the meal, but the soup made from the mostly stripped turkey carcass for Sunday supper. Turkey Remainder Soup has all the qualities one looks for in honest cuisine. It is nutritious and satisfying for both the body and the soul (as all good soups are). It is the epitome of frugality and practicality, squeezing yet one more use (and two more meals for a family of four) out of what's already a relatively inexpensive ingredient. It is also simple in preparation, presentation and consumption.
This recipe is inspired by Italian Wedding Soup (Minestra Maritata). Now, Italian Wedding Soup (the original Neapolitan dish, not the American meatball versions) has absolutely nothing to do with a couple joining together in matrimony. Rather the “Wedding” in the name refers to the harmonious marriage of simple ingredients (cured meats and flavorful greens like green cabbage, escarole and broccoli rabe) in a flavorful soup. In this case the traditional ham and salami (or meatballs for most Americans) is replaced with the bones from a roast turkey and whatever meat may still cling to them.
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Posted in scripts on Dec 01, 2002 @ 10:14 PM [3 Comments on Turkey Remainder Soup]
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